Lima Bean Salad with Prosciutto & Arugula

August 17, 2015

Lima Bean Salad with Prosciutto & Arugula

  • 1 T. Dijon Mustard
  • 1 1/2 T. Lemon Juice – fresh
  • 1/4 c. Olive Oil
  • 10 oz. Baby Lima Beans – frozen
  • 2 oz. Prosciutto – sliced thin and cut in 1/2 inch pieces
  • 1 Red Onion – small, chopped finely
  • 2 1/2 tsp. Tarragon Leaves – fresh, minced or 1 tsp. dried
  • 1 c. Arugula Leaves – chopped
  • Salt and Pepper – to taste

In a serving bowl, whisk together the mustard, lemon juice, and salt and pepper to taste. Add the oil in a slow stream, whisking until combined. In a saucepan of boiling water, boil the lima beans for 2 minutes. Drain well. While still warm, toss the beans with the dressing, Prosciutto, onion, tarragon, arugula and salt and pepper to taste. Serve warm or at room temperature.

Submitted by Stephanie Meloy, Danville

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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